Articles written by
Gianaclis Caldwell is the author of Mastering Artisan Cheesemaking, among other books. She manages the goat herd and cheesemaking operations at Pholia Farm Creamery in Oregon.
Ask the Monger: Why Do Some Cheeses Get Runnier With Age?
Why do some cheeses get firmer as they age, while other cheeses get runnier? We delve into the science behind your favorite wedges.
Ask the Monger: What Are the Health Benefits of Cheese?
Cheese is a delicious addition to any meal (or a snack), but did you know it’s also an excellent source of minerals, protein, and calories?
DIY: How to Make Squeaky Cheese Curds at Home
Getting fresh, still-squeaky cheese curds can be tough, which is why cheesemaker Gianaclis Caldwell has shared this easy recipe for homemade cheese curds.
Ask the Monger: How Can I Gift Cheese?
Cheese expert Gianaclis Caldwell explains how to properly send cheeses in the mail.
Ask the Monger: Why Are Washed-Rind Cheeses Orange?
Ever wondered where washed-rind cheeses get their color? We have your answer.
Ask the Monger: What is Listeria?
Here’s what you need to know about Listeria, a large group of bacteria that’s sometimes found in soil, animal bedding, and areas on farms.
What Exactly is a “Sharp” Cheese?
People often talk about how “sharp” a cheese is. What is sharpness, exactly? “Sharp” is a colloquialism. Typically we don’t use it when judging or grading cheese, and it has no legal definition. You’ll hear it most often in the context of cheddar, where it’s sometimes synonymous with “aged.” For example, young cheddars are called […]
Is Cheese Better At Room Temperature?
Some cheeses are best straight from the fridge, while other types of cheese might benefit from warming to room temperature.
What’s The Difference Between Cow’s, Goat’s, and Sheep’s Milk?
Cheese expert Gianaclis Caldwell unveils the differences between milk-types and how it all affects the resulting cheese.
